Food Network Magazine November 2020

Each issue is packed with star recipes and tips, behind-the-scenes scoops and fun, and creative ideas for home cooks. Get Food Network digital magazine subscription today.

United States
SPECIAL: Get 40% OFF with code: READ40
10 Issues

in this issue

1 min
to your health

Looking Good We all know that dairy products are good for our bones, but they could be good for our skin, too. Research shows that milk, yogurt and cheese all contain vitamin K2, which can help prevent wrinkles and improve skin elasticity. Soft cheese has a higher concentration of K2 than hard cheese—a good excuse to break out the brie. In Season: Sweet Potatoes These Thanksgiving favorites are packed with fiber, plus they’re rich in beta carotene, which provides your body with vitamin A—a key to healthy vision. Try B. Smith’s sweet potato salad on page 139. Can apples keep your mind sharp? Maybe! Researchers from Tufts University recently linked foods containing flavonoids—like apples, berries and dark chocolate—with brain health. They found that older adults who ate fewer flavonoid-rich foods were two to four times…

1 min
star search

Check out the Food Network special all about Sunny guest-editing this issue on Saturday, November 14, at 12:30 p.m. ET.…

2 min
feeling grateful

What. Is. Happening?! I’m guest-editing Food Network Magazine! I’ve long called this magazine “a cookbook every month,” and this issue is no different. I’m honored to be the first-ever guest editor, hanging out in these pages as a contributor, writer and overall vibe-setter. This all started in early June. The country was going through civil unrest, and there seemed to be more bad news than good news. I sat helplessly watching the news on silent, crying. But midway through my personal pity party there was a familiar shift to thankful tears. Things don’t need to be perfect for me to be grateful. The small things, they add up. Everyday thankfulness is actually my key to happiness. I wanted to share these glimmers of thankfulness and couldn’t think of a better way…

2 min

1 Daylight savings time ends today. Have an extended brunch with your extra hour: Sprinkle pancakes with sugar and brûlée with a kitchen torch. 3 Election Day! Make all-American drinks: Freeze layers (one by one) of red juice, water and blue sports drink in ice cube trays. Serve with lemon-lime soda or seltzer. 6 Flashback Friday! Whip up a retro snack: deviled eggs! Mix the yolks with hummus and diced bell pepper, then spoon into the whites. 9 Get your week started with a kick: Make instant oatmeal using coffee instead of water! 10 Veterans Day is tomorrow. Thank a veteran in your life by shipping them a pie! See page 157 for some great options. 12 Two weeks until Thanksgiving! Bake gratitude muffins: Write messages on parchment strips in edible marker and bake into muffins. 14 Have a fall movie night with…

3 min
save room for dessert!

PRESENTS PUMPKIN PIE LAYERED CHEESECAKE Classic pumpkin pie filling is sandwiched between vanilla cheesecake for the ultimate holiday dessert. Prep Time: 20 min | Cook Time: 50 min | Serves: 12 GRAHAM CRACKER CRUST 1½ cups graham cracker crumbs⅓ cup butter, melted2 tablespoons sugar1 teaspoon McCormick® Ground Cinnamon½ teaspoon McCormick® Ground Ginger¼ teaspoon McCormick® Ground Cloves¼ teaspoon McCormick® Ground Nutmeg CHEESECAKE FILLING 3 packages (8 ounces each) cream cheese, softened1 cup sugar4 eggs1 cup sour cream1 can (15 ounces) pumpkin¼ cup flour1½ teaspoons McCormick® Ground Cinnamon¾ teaspoon McCormick® Ground Ginger¼ teaspoon McCormick® Ground Cloves¼ teaspoon McCormick® Ground Nutmeg2 teaspoons McCormick® All Natural Pure Vanilla Extract 1- Preheat oven to 325°F. Mix all ingredients for crust. Press evenly onto bottom and up sides of 9-in springform pan. 2- For filling, beat cream cheese and sugar in large bowl until…

1 min
something to relish

If you bring cranberry relish to the Thanksgiving table this year, you’ll be eating a food that long predates the holiday. Members of the Wampanoag Tribe of Gay Head (Aquinnah) have been harvesting sasumuneash (sour berries) on Martha’s Vineyard, MA, for thousands of years, using them to flavor and preserve meat, dye textiles and prevent illnesses. Today the berries are still central to Aquinnah Wampanoag culture: Tribe members celebrate Cranberry Day in the fall with traditional foods like chowder, quahogs, venison and, of course, cranberries. Stay true to the berry’s native roots this year and try a relish recipe from the National Museum of the American Indian. CRAB APPLE AND CRANBERRY RELISH Dice 8 ounces unpeeled crab apples or Granny Smith apples and cook in a medium saucepan over medium heat, stirring…